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1
Set a pizza stone or baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Toss the zucchini with 1/4 teaspoon salt in a medium bowl and let sit.
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2
Spray the bottom of a 9-by-13-inch metal pan with cooking spray.
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3
Place the dough on a lightly floured surface and start pressing it into a rectangular shape.
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4
Transfer the dough to the prepared pan and press it evenly all the way to the edges.
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5
Place the pan on the hot pizza stone and partially bake for about 10 minutes.
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6
The bottom should be lightly golden brown and crisp.
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7
Remove the pan from the oven.
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8
Sprinkle the crust with the mozzarella in an even layer.
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9
Pat-dry the zucchini and shingle the rounds in a single layer over the mozzarella.
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10
Spray the cherry tomatoes with cooking spray and toss with 1/4 teaspoon salt in a small bowl, then top the zucchini layer with the tomatoes, olives and feta.
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11
Drizzle all over with the olive oil.
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12
Return the pizza to the oven and bake until the bottom is deep golden brown and the cherry tomatoes have wilted, 18 to 20 minutes,
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13
Top with torn basil leaves.
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14
Cut into 8 squares.
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15
Per serving (2 squares): Calories: 470; Fat: 17 g (Saturated: 6 g); Cholesterol: 30mg; Sodium: 980 mg; Carbohydrate: 58 g; Fiber: 11 g; Protein: 21 g; Sugar: 5 g
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16
Stir together the warm water, honey and yeast in a measuring cup or small bowl.
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17
Let sit until a small layer of foam develops at the top, 3 to 5 minutes.
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18
(If this doesn't happen, discard and try again with new yeast.)
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19
Whisk the flour and 1/2 teaspoon salt together in a medium bowl.
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20
Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula.
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21
Form the dough into a uniform ball in the center of the bowl.
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22
Be sure to scrape and use any dough stuck to the sides.
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23
The dough will be very sticky at this stage.
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24
Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
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25
Lightly dust a baking sheet with flour.
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26
Sprinkle a generous amount of flour on a clean, dry work surface.
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27
Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch.
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28
Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas.
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29
Place the dough ball(s) on the prepared baking sheet.
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30
Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes.
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31
The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month.
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32
Thaw frozen dough at room temperature, shape and cook as desired.
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33
Per serving (1/4 pound): Calories: 290; Fat: 5 g (Saturated: 0.5 g); Cholesterol: 0 mg; Sodium: 260 mg; Carbohydrate: 50 g; Fiber: 9 g; Protein: 10 g; Sugar: 1 g
